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KMID : 0380619940260010037
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 1 p.37 ~ p.43
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Optimization of Heating and Addition of Water , Oil and Dextrin for Uncompressed SPI Tofu Preparation
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Abstract
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Optimization study was conducted for preparation of uncompressed soy protein isolate(SPI) tofuin the aspects of water addition ratio, second heating temperature and amounts of oil and dextrin added. The SPI tofu was prepared without compression step with SPI-oil-dextrin mixture and CaSO₄-GDL mixed coagulants. The data were statistically analyzed by multiple regresstion and response surface methodology(RSM). Addition of dextrin increased the hardness of tofu, particularly for the second heating at 85℃ and 8 times of water to SPI. RSM figure showed that the effect of dextrin on hardness became to be less as the heating temperature increased. The hardness increase effect was no significant except addition of 25% oil and 8 times of water and second heating at 85 ℃. The addition of 25% oil and 10∼15% dextrin and second heating at 90℃ for 45∼60 minutes resulted hardness and cohesive tofu. The optimal method proposed for uncompressed SPI tofu on the basis of textural and sensory properties was first heating of homogenized SPI-oil-dextrin(100:25:15) with addition of 8 times of water(on the basis of SPI) at 1000 for 6 minutes, cooling to 40℃, additon of mixed coagulants of CaSO₄-GDL(0.07 g, 0.0075 g/SPI) and second heating at 90℃ for 45 minutes.
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